- 3
Ingredients
- 3 boneless skinless chicken thighs
- 2 links Spanish chorizo, sliced thin
- 1 medium brown onion
- 1 c bell pepper
- 4 T crushed garlic
- 1 qt stock 2c chicken/2c fish
- 2 c rice
- 250 g firm white fish (barra or blue eye)
- 8 prawns whole or peeled
- 1 # mussels, scrubbed and debearded
- 2 c peas, thawed
Preparation
Step 1
Heat 2T EVOO over medium high heat in large pan. Season chicken with salt and pepper and saute 4 minutes on each side or until well browned. Remove from pan and set aside. Add 2T EVOO to pan and saute chorizo, until well browned about 7 minutes.
Add the onions 4 sprigs of thyme, and cook 5 minutes. Add bell pepper and cook about 10 minutes. Add garlic and tomatoes and cook 5 more minutes. Add rice and saute 5 minutes. Mix 2t tomato paste with warm stocks and add to the pan. Let simmer 10 minutes.
Add fish and peas to pan and add the prawns in a decorative manner. Pour in the 2T stock mixed with 1t toasted saffron. Add mussels and snuggle them under the rice. Let simmer until seafood is cooked and rice is tender. Discard any unopen mussels.
Cover with foil for the last 10 minutes of cooking.
Add parsley to pan and cover with 2 tea towels, remove from heat and let rice rest for 5-10 minutes. Serve with lemon wedges.